Dinner

Crockpot Korean Gochujang Pot Roast Tacos Recipe

ByBen Miller October 30, 2025October 30, 2025

Introduction

These Crockpot Korean Gochujang Pot Roast Tacos combine tender, flavorful beef with a spicy-sweet Korean twist. Perfect for an easy weeknight meal, they deliver bold flavors wrapped in your favorite taco shell. Let the crockpot do the work while you prepare delicious toppings.

Three tacos are placed closely together on a white plate on top of brown parchment paper, all with slightly charred white tortillas. Each taco contains a bottom layer of shredded white cabbage, followed by a generous layer of dark brown shredded meat. Slices of bright green avocado and sprigs of fresh cilantro sit on top, along with thin green strips of onion. Small dollops of orange sauce and white crumbly cheese are scattered over the fillings, adding pops of color. The plate rests on a white marbled surface with two clear glasses of amber-colored liquid and a halved lime visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (4 pound) chuck roast
2 teaspoons ground ginger
Chili flakes, to taste
3 shallots, sliced
4 cloves garlic, chopped
1/4 cup chopped green onion
2–3 tablespoons Gochujang (Korean chili paste)
1/2 cup tamari or soy sauce
2 tablespoons ginger juice or rice vinegar
2 tablespoons maple syrup or honey
12 hard or soft taco shells, warmed
Shredded cabbage or lettuce for serving
1/4 cup toasted sesame seeds
1/3 cup chopped roasted peanuts
Cilantro, green onion, avocado, and crumbled cotija cheese, for serving

Instructions

Step 1: Place the chuck roast in the bottom of the crockpot. Sprinkle ground ginger and chili flakes over the meat, then add sliced shallots, chopped garlic, and green onions.
Step 2: Add the Gochujang, tamari or soy sauce, ginger juice or rice vinegar, and maple syrup or honey on top. Pour in 3/4 cup of water, then cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the meat is very tender.
Step 3: Remove the roast from the crockpot and shred it using two forks.
Step 4: Warm the taco shells, then stuff each with shredded cabbage or lettuce and the shredded beef.
Step 5: Sprinkle toasted sesame seeds and chopped roasted peanuts over the meat. Top with cilantro, green onion, avocado slices, and crumbled cotija cheese as desired. Serve immediately.

Tips & Variations

For a deeper caramelized flavor, you can cook this roast in the oven instead of the crockpot by roasting covered at 325°F for 2 ½ to 3 hours, then uncover and increase heat to 425°F for 10 minutes before shredding.
Adjust the amount of Gochujang to control the spice level according to your preference.
Serve with a drizzle of spicy mayo for an extra creamy, tangy kick.
Use napa cabbage or crunchy iceberg lettuce for added texture inside the tacos.

Storage

Store any leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist. Taco shells are best warmed fresh before serving but can be stored sealed at room temperature for a few days.

How to Serve

Three grilled tortillas with dark char marks form the base, each filled with layers starting with shredded white cabbage, followed by chunks of brown shredded meat. On top, there are slices of pale green avocado, bright green cilantro leaves, thin green onion strips, and small dollops of orange sauce. White crumbled cheese is sprinkled over everything. The tacos sit on white paper covering a blue plate on a white marbled textured surface. Around them, there are two glasses of light beer and a lime wedge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, a brisket or pork shoulder can be substituted, though cooking times may vary. Choose cuts that become tender with slow cooking.

What can I use if I don’t have Gochujang?

If Gochujang is unavailable, try mixing miso paste with chili garlic sauce or a combination of soy sauce and a small amount of chili paste to mimic the flavor.